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SWEET POTATO AND BASIL CREAM SOUP

I invented this recipe after returning from Jamaica. It is a sweet soup and is more appropriate as an appetizer than an entree (though I have to admit, I've indulged in several bowls for dinner). The first time I cooked it, I boiled the broth with a whole Scotch Bonnet, Though I liked the spicy taste, my boyfriend did not, so that is considered optional.

PLEASE NOTE Though this is called a soup, it is not swimming in coconut milk however there should be enough coconut milk to cover at least the bottom of the bowl.

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Preparation

1) In a medium sized pot, brown the whole chicken wing on both sides until there is sufficient stuff on the bottom of the pan
2) Add just enough water to cover the chicken wing, scraping up the brown bits and add the whole pepper (be careful not to break the pepper or the soup will be too spicy), cinnamon stick, bayleaf, 1 tsp thyme, and a little bit of salt. Boil as long as you want - this is the chicken broth.
3) After you are satisfied with the broth, add chopped sweet potatoes and cook until barely tender, and then remove from the broth.
4) Saute the cabbage in a little oil until tender, set in the bottom of each bowl
5) If adding chicken, sauté the chicken breast and set aside along with the sweet potatoes.
6) Once the broth has reduced to about 1.5 cups or less (depending on how much fluid you want to be in the soup) remove it from the heat.
7) Once the broth is still hot but no longer bubbling, whisk in the coconut powder and then stir in the basil.
8) Add in the sweet potatoes and chicken, stirring gently to coat
9) Pour the soup mixture over the cabbage and serve with sliced bananas.